Preheat a toaster oven to 350F. Peel garlic cloves and place in some tin foil. Drizzle a small amount of olive oil over cloves and roast in the toaster oven for 15 minutes, or until quite tender. Once roasted through, place into a food processor along with the sage, pumpkin seeds, parmesan cheese, and olive oil. Blend until it forms a thick paste. Set aside.

Heat butter in a large skillet then add butternut squash and brown sugar. Cook over medium heat, stirring frequently for 20-25 minutes until tender and caramelized.

Preheat regular oven to 450F

Prepare pizza dough and roll out into a rectangle. Oil a baking sheet and place rolled out dough onto the sheet. Spread the garlic paste onto the dough, then cover this with half of the mozzarella. Top with the butternut squash, then the remaining mozzarella plus one tablespoon of parmesan. Place in heated oven and bake for 10 minutes.

While baking, tear kale leaves into a small bowl. Add the remaining parmesan cheese and olive oil. Mix together thoroughly.

Remove the pizza from the oven then spread the kale mixture overtop. Place back in the oven for an additional 10 minutes.

While finishing baking, make the salsa by combining all ingredients in a small bowl.

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